The Pillsbury Bake-off has been an American institution since 1949. Although network food challenges...

There are chocolate chip cookies, and then there are these extraordinary chocolate chip cookies.

Soft and chewy, the key to this recipe is the melted butter. You’ll notice that most cookie recipes call for softened butter to be creamed with the sugar, but for this giant cookie recipe, melted butter is the way to go.

According to Baking Illustrated (America’s Test Kitchen, 2004), “When butter is melted, the fat and water molecules separate. When melted butter is added to the dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic strands of gluten. The gluten makes a cookie chewy.”

Adjust two oven racks to upper-middle and lower-middle positions. Heat oven to 325°F. Line two baking sheets with parchment paper and set aside.

In small bowl, stir together flour, baking soda and salt; set aside.

In large bowl, combine butter and sugars with electric mixer on medium speed, beating for at least 3 minutes, or until sugar is no longer grainy. Beat in egg, egg yolk and vanilla bean paste until thoroughly combined, about 1 minute.

Add dry ingredients all at once and beat on low speed until just combined. Using large rubber spatula, give batter a good stir to make sure all dry ingredients are fully incorporated. Stir in chocolate and peanut butter chips. Refrigerate dough in bowl for 15 to 20 minutes, until well-chilled.

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